Russian Vegetable Borscht

Russian Vegetable Borscht
2 teaspoons vegetable oil (try olive oil)
1 cup onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, crushed
4 cups cabbage, thinly shredded
1/2 cup carrots, coarsely shredded
2 medium potatoes, cut into 1/2-inch pieces
1 large beet, peeled and coarsely shredded
8 cups water or vegetable broth
1 can (6 ounces) tomato paste
2 bay leaves
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon dill
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon red wine vinegar
Heat oil in a large stock pot over a medium flame. Add the onion, bell pepper and garlic. Cook, stirring frequently, for 5 minutes. Add remaining ingredients except vinegar.
Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 30 minutes, or until vegetables are tender. Add vinegar. Before serving, remove and discard bay leaves.
For best flavor, chill and reheat before serving.
Serves eight.
Nutrition values per serving: 106 calories, 2 g fat (0 g saturated fat), 22 g carbohydrates, 3 g protein, 258 mg sodium.
"The Vegetarian Gourmet's Easy International Recipes," by Bobbie Hinman
(2001 Surrey Books, $19.95)